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Heirloom Tomato and Fennel Salad

This bright, savory salad will liven any summer meal.

Servings 6


  • 1 1/2 pounds heirloom tomatoes, or cherry tomatoes (halved)
  • 1 small bulb fennel
  • 2 Tablespoons olive oil
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounces chevre goat cheese (optional)


  1. Remove tomato cores and cut into bite-sized wedges. Remove the top of the fennel (save fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline. Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Add chevre, if desired.  Garnish lightly with chopped fennel fronds.